Chickpeas – Cicer arietinum – Garbanzo Beans – Gram, a member of the Fabaceae – Legume Family that includes beans, peas, lentils.
Chickpeas grow in pods which can be eaten fresh or left to dry.
Chickpea leaves are also edible; use fresh young, tender greens in salads.
Sustainable; Chickpeas, like other legumes, are nitrogen fixers meaning they have a symbiotic relationship with nitrogen-fixing bacteria in the soil. They add nutrients to the soil and require fewer chemical fertilizers to grow.
Chickpeas – Garbanzo Beans
Chickpeas and are a great source of plant protein, folate, iron, both soluble + insoluble fibre. They are low GI great, making them a great food for pre-diabetic people or have diabetes. Eating chickpeas can help to lower cholesterol and since they are high in fibre are great for helping maintain weight and blood sugar balance.
Chickpea Leaves are also edible; use fresh young, tender greens in salads.
Chickpeas = Garbanzo Beans
Split Chickpeas – Chana Dal